Chef Richmond brings with him over 39 years of banqueting experience in 5-star hotels and convention centres, specializing in ‘today’s modern cuisine’ based on Mediterranean origins with inherent multi-cultural influences. As the Chief Culinary Officer at the Singapore Expo Convention and Exhibition Centre, he is responsible for transforming and overseeing the F&B Division, with a purpose to continually set advanced standards and take the Centre’s dining beyond the standard convention.
The transformation of Singapore Expo and Max Atria embraced and infused the ‘culinology’ approach –– a confluence of culinary arts and technology, taking ‘kinetic kitchen’ as a central production kitchen with research and development capabilities. Innovative solutions take on a strong emphasis on technology and accountability to ensure consistent quality, developing new initiatives that will lead to transformational and sustainable changes for engagement and leading edge in the F&B and MICE industries.
As a result of working purposefully and of self- awareness, Chef Richmond is also well-versed in fine-dining and conventional banqueting. Prior to the SingExpo, He was the Executive Chef at SUNTEC Singapore International Convention & Exhibition Centre and the Kuala Lumpur Convention Centre, in which he developed the kitchen into the largest banquet kitchen in the city state.
With a vast banqueting experience involving prestigious and major inter-governmental, royal and high-profile events under his belt, some of his notable achievements include the British Malaysia Chamber of Commerce (BMCC) luncheon for Their Royal Highnesses, the Duke and Duchess of Cambridge, for the 26th and 27th ASEAN Summit and Related Summits, the latter attended by the Heads of State/Government of over 18 countries, including the President of the United States, Barack Obama; Premier of the People’s Republic of China, Li Keqiang; and Prime Minister of India, Narendra Modi, to name a few. Another aheivement includes The 25th World Gas Conference 2012 attended by over 5,500 political leaders and industry movers. Chef richmond also oversaw numerous high-profile banquets including the 75th Birthday celebration of the country’s late Prime Minister, Lee Kuan Yew. These notable feats were a result of Chef’s Richmond’s detail orientated nature that led him to discover the unique strength in banqueting, a scope that extensively showcased an aptitude for planning.
In addition, Chef Richmond is an award-winning author. His revolutionary guidebook to banqueting, ‘The Stainless Steel Kitchen’ won the Gourmand World Cookbook Awards 2011 for ‘Best Book in the World for Food Professionals’, was a top 3 finalist in the 10th Annual USA Best Book Awards 2013 and most recently, took third spot in the 20th Anniversary Gourmand World Cookbook Awards – Best of the Best.
A Chef Rôtisseur Officer of the Confrerie de la Chaine des Rôtisseurs, Chef Richmond is also a member of Compagnie des Mousquetaires d’Armagnac, Escadron de Malaisie, Certified World Association Chefs Society Judge, Panel of Advisor for Taylor University College and Youth Chef Advisor of Chef Association of Malaysia. He was also the speaker at the Worldchefs 38th World Congress in Kuala Lumpur as part of the World Association of Chefs Societies.
He was also instrumental in the setting-up of the Centre’s state-of-the-art kitchens and his achievement of the ISO 22000, Hazard Analysis and Critical Control Points (HACCP) certification.For chef Richmond, his philosophy of his profession being “we bring food to life and our life to food”, and his belief in culinology, it is not surprising that he lives by his ‘ICI’ motto which is, “Inspire myself to be Creative and Innovate the future.”